All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
Sep 16, 2011
91
All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Oct 6, 2011
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Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Food is not stored to prevent contamination, specifically:
Apr 11, 2012
97
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
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